Chicken and Bell Peppers Skillet is one of those dishes that will go to your family dinner rotation because it happens to please everyone. It’s seasoned with lots of spices and it’s also low-carb, paleo and whole30 friendly.
Prep:10minutes minutes
Cook:25minutes minutes
Total:35minutes minutes
Ingredients
For The Chicken
- ▢4 free range organic chicken thighs bone-in and skin-on
- ▢1 teaspoon paprika
- ▢1 teaspoon garlic powder
- ▢½ teaspoon Italian seasoning
- ▢Salt and black pepper
- ▢1 tablespoon olive oil
For The Bell Peppers
- ▢2 large bell peppers 1 red and 1 orange, sliced
- ▢1 small red onion sliced
- ▢1 teaspoon garlic clove minced
- ▢½ teaspoon paprika
- ▢1/8 teaspoon red chili flakes or ground chili pepper
- ▢Salt and black pepper
Instructions
- Heat a cast iron skillet over medium-high heat in the stove. Meanwhile, in a large bowl place chicken and all the seasonings for the chicken. Mix everything well to combine.
- Add olive oil to skillet. Add chicken in skillet, skin side down, and cook 4-6 minutes or until browned. Turn chicken over and cook for 1 minute. Set aside (chicken won’t be totally cooked yet).
- Remove skillet from the heat and add peppers, onion, garlic, paprika, red chili flakes and salt and peppers. Stir everything well to combine.
- Arrange chicken on top of the peppers and onions and place the skillet in the pre-heat over. Bake at 400°F for 15-20 minutes or until chicken gets the internal temperature of 165ºF. Enjoy!
Tips
- Pat dry the chicken beforehand so the oil and seasoning will stick better.
- I like using red and orange bell peppers because they’re sweeter than green bell peppers.
- An instant-read thermometer is a very useful kitchen tool as you can quickly check if the chicken is cooked through to 165F.
- To store: Store the chicken and bell peppers in the fridge for up to 4 days in airtight containers.
- To reheat: Reheat in the microwave until heated through.
- To freeze: Freeze everything in a freezer-safe bag or container for up to 3 months.
